Around the UK, bars are set to mark Scotland’s celebration of the immortal poet Robert Burns on January 25 with cocktails made with the “usquebae”, or whisky, that he was so fond of.
At The Bloomsbury Club Bar in London, a special menu of classic cocktails has been created with Talisker single malt as part of their Burns Night celebrations from 5pm until late on January 25.
Alongside live music and a menu featuring the likes of Deep Fried Mars Bars Bites, the cocktails include twists on the classics created by bar manager Brian Calleja including a Barrel Aged Bobby Burns and a Barrel Aged Rusty Nail. The menu also features a Whisky Sour and a Hot Toddy, both made with Talisker 10 Year Old.
The bar is also offering a special Flight Through Skye comprising Talisker Skye, Talisker Storm and Talisker Port Ruighe, priced at £20, exclusively served with Campbell & Co smoked salmon.
To help anyone looking for whisky-based cocktails for toasting the poet’s immortal memory on Burns Night, Loch Lomond and Glen Scotia Single Malt brand ambassador Ibon Mendiguren has crafted a selection of classic cocktails with a twist such as a Penicillin (pictured).
Ibon said: “We have created an array of inventive Loch Lomond and Glen Scotia Single Malt cocktails for Burns Night this year, taking inspiration from traditional classics and updating the recipes with a modern twist.
“Loch Lomond distillery’s unique combination of straight neck and traditional pot stills enable it to craft three distinct 12-year-old whiskies with a variety of flavours, from light and floral to heavily peated with a hint of spice, creating endless opportunities for cocktails to suit different tastes.
“Mountain Daisy is a nod to one of Burns’ great poems and is a classic, refreshing style of serve while the Old Fashioned and Penicillin cocktails are wonderfully warming, perfect for a Burns celebration.
“The Proud Mary cocktail pays tribute to Robert Burns’ love interest, Mary who lived opposite the Glen Scotia distillery in Campbeltown and was born and bred in the town.
“The Glen Scotia Double Cask is one of the sweetest Glen Scotia expressions, matured in first-fill bourbon barrels before being finished in Pedro Ximénez sherry casks, providing the perfect balance of spicy fruits, sea spray and vanilla.”
Mountain Daisy (pictured above)
50ml Loch Lomond Inchmoan single malt
25ml Fresh lemon juice
15ml Elderflower cordial
In a mixing glass, combine the Inchmoan whisky, lemon juice, elderflower cordial and ice and stir. Pour the mix into a small wine or rocks glass with crushed or cracked ice. Top with soda water, and garnish with a lemon twist and mint leaf.
Proud Mary (pictured above)
50ml Glen Scotia Double Cask single malt
15ml Honey water
15ml Pedro Ximénez sherry
Dash of orange bitters
Orange zest to garnish
In a mixing glass, add 50ml of Glen Scotia Double Cask whisky. Add the 15ml of honey water and Pedro Ximénez sherry. Add a dash of orange bitters and stir well to blend the flavours. Pour into a coupe glass and garnish with orange zest.
Penicillin (pictured top)
50ml Loch Lomond Inchmurrin single malt
20ml Honey and ginger syrup
20ml Fresh lemon
2 bar spoons Inchmoan whisky
In a mixing glass, add ice cubes and the 50ml of Inchmurrin whisky. Add the honey and ginger syrup and fresh lemon and stir. Pour the mix into a chilled rocks glass and top with two bar spoons of Inchmoan whisky. Garnish with candied ginger.
Loch Lomond Old Fashioned (pictured below)
50ml Loch Lomond Original Single Malt whisky
2 dashes Plum bitters
Brown sugar cube
In a mixing glass, soak the sugar cube in a few drops of Angostura Bitters. Add just a splash of the whisky and muddle the ingredients together to create a loose paste. Add ice cubes and stir well to blend the flavours. Keeping the mixing glass chilled, add more ice and the rest of the Loch Lomond Original and continue to stir. Strain the cocktail mix from the mixing glass into a chilled glass with ice and add two splashes of plum bitters. Garnish the cocktail with a twist of orange peel.